Roasted Plum Tomato, Mascarpone, Oregano Soup Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or a silicone mat.

Arrange the whole or halved plum tomatoes on the prepared sheet cut side up if halved. Scatter the crushed garlic cloves and quartered shallots among the tomatoes.

Drizzle 4 tablespoons extra-virgin olive oil evenly over the tomatoes, garlic and shallots. Sprinkle 2 teaspoons fine sea salt, 1 teaspoon freshly ground black pepper and 2 teaspoons dried oregano over everything. Toss gently on the sheet to coat but keep tomatoes skin side down if halved so they roast rather than burn.

Roast in the preheated oven for 30–40 minutes, until the tomatoes are blistered, beginning to caramelize and have reduced in volume. If garlic cloves begin to brown too fast, remove them and continue roasting the tomatoes.

Remove the baking sheet from the oven and let the tomatoes, garlic and shallots cool for 10 minutes to allow handling. Reserve any flavorful juices on the sheet.

Transfer the roasted tomatoes, garlic and shallots (including any juices) to a large heavy-bottomed saucepan. Using a wooden spoon or spatula, break up the tomatoes against the side of the pan to release their juices.

Add 750 ml low-sodium vegetable stock to the pan and bring the mixture to a gentle simmer over medium heat. Scrape up any browned bits from the roasting sheet (you can add a splash of stock to the sheet and pour it into the pot to capture more flavor).

Simmer uncovered for 12–15 minutes to let flavors marry and to slightly reduce the liquid. Taste and add 1 teaspoon granulated sugar if the tomatoes taste overly acidic, adjusting as needed.

Using an immersion blender, puree the soup until completely smooth and silky. Alternatively, carefully transfer the mixture in batches to a blender, blend until smooth, and return to the pot. If using a blender, vent the lid slightly and cover with a towel to release steam safely.

Lower the heat to low. Stir in 120 ml heavy cream, if using, then whisk in 200 g mascarpone cheese in two additions so it melts into the soup without curdling. Whisk until fully incorporated and the soup is glossy and smooth. Do not boil after adding mascarpone.

Adjust seasoning with sea salt and freshly ground black pepper to taste. If the soup is too thick, thin with up to 120 ml additional warm stock or water until desired consistency is reached.

Ladle soup into warmed bowls. Finish each bowl with a tablespoon drizzle of extra-virgin olive oil and scatter 1 teaspoon of chopped fresh oregano per bowl (reserve remaining oregano for garnish). Add a small dollop (about 1 tablespoon) of mascarpone to the center of each bowl, if desired, for presentation and extra richness.

Serve with crusty bread or grilled crostini brushed with olive oil while hot.